Reviewed: Nov. 6, 2009

Very good basic minestrone....you can add or subtract whatever veggies you want. Thanks for the recipe.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Nov. 3, 2009

It was okay. Next time I will do equal parts chicken broth & tomato sauce. It was pretty thick. Needs to cook/simmer for a lot longer than stated to get the flavors together and cook the carrots. I liked all the veggies, but it needed tomato pieces too.

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Nov. 1, 2009

LOVE this recipe. very filling yet healthy. instead of zuccini, we added potatos and an extra cup of water. Cant wait to have this again!

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k8tertot

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Reviewed: Oct. 28, 2009

This is an excellent recipe. Doubled it for a big family group and all raved. Instead of canned green beans I used frozen Italian flat beans and used all chicken broth (instead of leaving part of the larger containers unused). don't think either substitution made any difference overall. Thanks for such a good recipe.

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MKEICHEL

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Reviewed: Oct. 26, 2009

So good! I added about ten small red potatoes and it was great! Awesome recipe!Thanks!

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hdnsdwn

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Reviewed: Oct. 26, 2009

This is a great soup recipe. It really does taste like the minestroni soup they used to serve at my favorite Italian restaraunt. I did add the red wine, and I feel it adds a depth that you cannot get with white wine. I also used all the tomato sauce plus one can of drained diced tomatoes. Next time I will add the entire bag of spinach. I know it was said before, but this makes a huge amount of soup. Do not cut down the recipe though, freeze half for later. Delicious. Thank you for posting.

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lindsey

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Zushi, Kanagawa, Japan

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Reviewed: Oct. 26, 2009

This was amazing. The only change I made was to add two bay leafs. Thanks

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Michelle

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Reviewed: Oct. 26, 2009

I made this soup for a bridal shower and everyone loved it. I did make a few changes based on what I had/preference - I used white wine instead of red, replaced 1/4 of the tomato sauce with crushed Italian tomatoes and replaced 1/2 of the zucchini with summer squash. I will be making this again!

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Bethy

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

Amazing!

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Alysia

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Reviewed: Oct. 24, 2009

This was awesome. I've been looking for a good minestrone recipe. This one definetly rivals Olive Garden's. I did add a pound of browned, drained, and rinsed Italian sausage and two bay leaves. Thanks for the wonderful recipe, Jamie!

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Kelle

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 24, 2009

Love this recipe! It's easy to make and easy to fix to your liking. I used zucchini, corn, and carrots. I also added some mini turkey meatballs. Very hearty and satisfying. Overall something I will be making again.

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PirateCooker

Cooking Level: Intermediate

Home Town: Shrewsbury, Massachusetts, USA

Living In: Princeton, Massachusetts, USA

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Reviewed: Oct. 23, 2009

Great soup that's really easy to make, you can interchange lots of veggies, and it's still really good. We omitted the pasta and added extra zucchini. Great recipe.

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Valerie007

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Branson, Missouri, USA

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Reviewed: Oct. 22, 2009

Best minestrone recipe I've found! I've made this many, many times and my family is always happy when they find out it's on the menu. I play around with ingredients, depending on what I happen to have on hand. Canned italian green beans work in a pinch, and I use arugula rather than spinach. It's key to cook your pasta separately and only add as you dish it out. When storing leftovers, don't add the pasta to the soup - it lets the pasta break down and then you have mush. Also, if I add beans, I always add them near the last 20-30 minutes so they don't get mushy.

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java4me

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Reviewed: Oct. 22, 2009

Excellent recipe! It is hearty and easy to adapt. Although this is a vegetarian recipe; you can add chicken, pork, beef or sausage.

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AKHUMPHRIES

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Reviewed: Oct. 20, 2009

Excellent. Don't omit the wine, even though it says optional. It is key to this hearty soup. It is also excellent if you add 1/2 pound of browned Italian Sausage to it. Yummy, my family loved it!

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Valerie

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Elkton, Maryland, USA

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Reviewed: Oct. 13, 2009

My mom's Minestrone Soup has always been my favorite, but she doesn't have it written down exactly. So when looking for a recipe to try, this sounded most like it. And it's (almost) just as delicious! Excellent!

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Natalie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 13, 2009

Very, very good. I added mushrooms and cooked the pasta right in the soup instead of separately. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 12, 2009

Really good recipe. The cheese and noodles make it primo. Next time I'd make more broth though, this didn't come out with enough for me, but served deliciously on the cood fall days!

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dusty

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Reviewed: Oct. 8, 2009

I thought it was good - but I like Olive Garden's better.

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Hillary

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Reviewed: Oct. 7, 2009

LOVE THIS RECIPE! Nothing needs to be changed unless you have a preference. It is excellant with the addition of the wine and parmasan cheese - don't leave these out. Only because I wanted to I used fresh green beans and did add more spinach, used 4 c. chicken broth (low sodium/low fat) and added water as needed to adjust consistency of stock. If I could give this 10 stars I would. Thanks Jamie for sharing this with us.

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